Over-sized Buttermilk Blueberry Muffins
An easy recipe for deliciously moist & tender bakery-style blueberry muffins. www.comfortandpeasant.com
Ingredients
- 3 Cups (750 ml) all-purpose flour (2 tbsp extra if using frozen blueberries)
- 4 Tsp (20 ml) baking powder
- 1 Tsp (5 ml) baking soda
- 1/2 Tsp (2 ml) salt
- 1 1/4 Cups (310 ml) granulated sugar
- 1 1/4 Cups (310 ml) room temperature buttermilk
- 1/4 Cup (59 ml) plus 2 tbsp (30 ml) good quality extra virgin olive oil
- 2 Large eggs at room temperature
- 2 Tbsp (30 ml) finely grated lemon zest
- 1 1/2 Cups (375 ml) fresh or frozen wild blueberries
Instructions
- Preheat the oven to 375F (190C). Lightly grease a 12 cup muffin tin or line with muffin cups; set aside.
- Whisk together the all-purpose flour, baking powder, baking soda, and salt in a bowl until the dry ingredients are thoroughly combined; set aside.
- In a separate large bowl, whisk together the sugar, buttermilk, EVOO, eggs and lemon zest until well combined. Pour the buttermilk mixture over the dry ingredients. Using a wooden spoon, quickly stir together until just moistened. If using frozen blueberries, toss them in 2 tbsp (30 ml) flour. Quickly and gently fold in the blueberries.
- Divide the batter evenly among the prepared muffin cups. The cups should be quite full.
- Bake in the center of the preheated oven until the tops of the muffins spring back when lightly pressed, about 20 minutes. Cool the muffins in the pan on a wire rack for 10 minutes. Remove the muffins from the pan, transferring to a wire rack to cool completely.